Leeks with Tangy Vinaigrette
Delightfully simple yet packed with vibrant flavors, this recipe for Leeks with Tangy Vinaigrette showcases the natural sweetness of tender poached leeks, perfectly complemented by a zesty homemade vinaigrette. The dressing combines extra virgin olive oil, red wine vinegar, Dijon mustard, and a touch of honey for a balanced blend of acidity and subtle sweetness. Fresh parsley and lemon zest provide a bright, herbal finish, making this dish as visually appealing as it is delicious. Ready in just 25 minutes, it’s an elegant side dish or appetizer that’s perfect for dinner parties or a light, seasonal meal. Rich in flavor and easy to prepare, this recipe is a must-try for fans of healthy and plant-forward dining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole leeks
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
- 0.5 teaspoon lemon zest
Instructions
Trim the root ends and the tough, dark green tops from the leeks, leaving mostly the white and light green parts. Slice the leeks in half lengthwise.
Rinse the leeks thoroughly under cold running water to remove any dirt or sand trapped between the layers. Set them aside to drain.
Fill a large pot with water and bring it to a gentle boil. Add a pinch of salt, then place the leeks in the water, cut side down.
Reduce the heat to medium-low and simmer the leeks for 10-12 minutes, or until they are tender but still hold their shape.
While the leeks are cooking, prepare the vinaigrette. In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
Finely chop the fresh parsley and grate the lemon zest. Set aside.
Once the leeks are done cooking, use tongs to carefully remove them from the pot and place them on a clean kitchen towel to drain and cool slightly.
Arrange the leeks on a serving platter, cut side up. Drizzle the tangy vinaigrette evenly over the leeks.
Sprinkle the chopped parsley and lemon zest over the top for a vibrant garnish.
Serve the leeks warm or at room temperature as a delightful side dish or appetizer.
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1373 mg | 60% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 19.8 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
